Sweet potato hash brown with eggs

Make a mouth-watering brunch from scratch with Nici Wickes' sweet potato hash brown recipe, which takes just 15 minutes to prepare! Fry up some eggs and bacon on the side for a filling and delicious meal.
Sweet potato hash brown with eggs
6 - 8
1H 15M



1.Heat oven to 180°C. Line a roasting dish (approximately 20x30cm) with baking paper.
2.Squeeze the excess liquid from the grated kumara and potato – I use a tea towel and do it in batches.
3.In a large bowl, combine grated vegetables with the herbs, olive oil and seasoning. Transfer to your prepared roasting dish and pat into an even layer. Drizzle with olive oil and cook for 1 hour or until crispy on the top and bottom.
4.Fry the eggs and bacon as the hash cooks and keep warm.
5.Serve squares of the hash topped with the eggs and bacon and a sprinkling of parsley.

Oven-baking hash browns in one big dish saves on time.


Related stories

Pan hash brown
Quick and Easy

Pan hash brown

Nici Wickes shares the recipe for one of her breakfast favourites - hash browns. Making one large pan results in a golden and crispy outside and a sticky and melting middle